Instructions

• In a mixing bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Set this dry mixture aside.
• In another large bowl, combine 5 tablespoons of softened unsalted butter, 1/3 cup of melted coconut oil, and 3/4 cup of sugar. Beat these together until the mixture is creamy and well combined.
• Add in the 2 large eggs, 1 teaspoon of vanilla extract, and 1 cup of plain 2% Greek yogurt to the creamy mixture. Mix until everything is incorporated smoothly.
• Gradually add the dry ingredient mixture into the wet ingredients. Use a rubber spatula to fold until just combined - be careful not to overmix.
• Gently fold in 1 cup of fresh blueberries into the batter.
• Preheat your oven to 350°F (175°C) and prepare your muffin tin.
• Spoon the muffin batter into each muffin cup, filling them about 3/4 full.
• In a small bowl, combine 3/4 cup all-purpose flour, 3/4 cup loosely packed brown sugar, 1 teaspoon of cinnamon, and 6 tablespoons of softened unsalted butter. Mix until crumbly and sprinkle over each muffin.
• Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
• Cool in the tin for 5 minutes then transfer to a wire rack to cool completely.